US3950564A - Process of making a soy-based meat substitute - Google Patents
Process of making a soy-based meat substitute Download PDFInfo
- Publication number
- US3950564A US3950564A US05/494,099 US49409974A US3950564A US 3950564 A US3950564 A US 3950564A US 49409974 A US49409974 A US 49409974A US 3950564 A US3950564 A US 3950564A
- Authority
- US
- United States
- Prior art keywords
- protein
- product
- soy
- meat
- extruder
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/225—Texturised simulated foods with high protein content
- A23J3/227—Meat-like textured foods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/26—Working-up of proteins for foodstuffs by texturising using extrusion or expansion
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
- Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10S426/00—Food or edible material: processes, compositions, and products
- Y10S426/802—Simulated animal flesh
Definitions
- this product which is now commercially available as a meat substitute, contains the requisite nutritional protein, it is characterized by an unsatisfactory mushiness in texture, particularly in heat processed meat foods and most particularly in retorted canned meat foods.
- this existing art has not provided an entirely acceptable meat substitute. Therefore, it is the principal object of this invention to provide a meat substitute of requisite nutritional value, yet one which avoids the mushy textural character of the prior art extrusion product and provides instead an elongated fibrous mass-like structure more simulative of meat.
- the present invention concerns a novel process for the extrusion of proteinaceous materials such as defatted oil seed protein flours and concentrates and mixtures thereof and containing at least 40% protein on a moisture-free basis.
- proteinaceous materials such as defatted oil seed protein flours and concentrates and mixtures thereof and containing at least 40% protein on a moisture-free basis.
- suitable proteinaceous materials include defatted flours and concentrates derived from soybeans, peanuts, cottonseed, sesame seed and the like.
- defatted soy flours and concentrates are most suitable.
- FIG. 1 is a composite schematic presentation of a portion of an extruder partially in section and having shown therebelow graphs of temperature and pressure profiles;
- FIG. 2 is a photomicrograph of about 60 times magnification of a longitudinally sectioned textured soy flour product produced according to the instant invention
- FIG. 3 is a similarly magnified photomicrograph of a section of defatted soy flour produced by the inventors hereof according to the teachings of the aforementioned U.S. Pat. No. 3,488,770.
- This modification also serves as the first step in the generally stepwise reduction of pressure within the extruder barrel. Since the cross-sectional area available to material flow is enlarged by such notching, there is a reduction in pressure accompanied by very limited expansion of the material being worked upon.
- Zone 3 should have a cross-sectional area to length ratio of less than about 10 square inches per inch of length to produce a product having the aforementioned desirable characteristics.
- Another significant factor involved in the preferred embodiment of this invention is the control of the moisture content of the proteinaceous material that is worked through the extrusion device. Contrary to expectation, based on a reading of the prior art, we have discovered that the density and compaction of the extruded product are enhanced with the addition of sufficient water to the proteinaceous material to result in a mixture containing at least 30% moisture. A suitable upper value is about 60%.
- FIG. 2 shows the product produced according to the instant invention.
- air micelles air micelles
- the air micelles appear as thin elongated spaces, the diameter of which is less than about 0.2 millimeters.
- the ratio of solid to open spaces is about 20 to 1 in the product of the instant invention as seen in FIG. 2 and we prefer that less than 25% of the product volume are voids.
- Example I The products of Example I were reproduced, but with the addition of appropriate seasoning, flavors, coloring matter added to the defatted soy flour before extrusion.
- the differences noted between the product produced according to the cited prior art and the present invention were the same as in Example I, namely the present invention produced a more compact meat-like structure characterized by less mushiness when hydrated and cooked for use.
- soy protein concentrate i.e., a processed soy protein product which had approximately 70% or more protein (N ⁇ 6.25) on a moisture-free basis.
- Soy protein concentrate is prepared from high quality selected soybeans which are sound and clean. The bean hull is removed, the cotyledon is cracked, flaked, and the oil is extracted by commercial hexane after which the solvent is separated and the residual solvent is eliminated from insoluble residue by flash evaporation or similar conventional means.
- the dry product is obtained in the shape of flakes which are then extracted with aqueous alcohol, e.g., 60-80% ethanol, to separate the carbohydrates, certain minerals and other soluble constituents from the insoluble matter. After this, the product is desolventized, dried and ground to obtain the final soy protein concentrate.
- aqueous alcohol e.g. 60-80% ethanol
- the product is desolventized, dried and ground to obtain the final soy protein concentrate.
- the difference in the two extrusion runs was the same as in Example I.
- the defatted soy flour of Example I the products were considerably different, approaching in structure that shown in FIG. 2 for the inventive product while the other run also using soy protein concentrate but following the prior art resulted in a product like that shown in FIG. 3.
- the texture of the product made with soy concentrate was more chewy and meat-like as compared with the product made with defatted soy flour.
- Example I the procedure of Example I was used to extrude a 50--50 mixture of defatted soy flour and soy protein isolate.
- the soy protein isolate contained approximately 90% protein and was prepared from defatted mildly desolventized soybean flakes. The flakes were mixed with a mildly alkaline aqueous solution to extract the soluble proteins, carbohydrates, and mineral constituents from the insoluble matter.
- the protein-containing extract was separated from the residual matter of the flakes and was acidified to pH 4.6 with hydrochloric acid so as to precipitate the major globulin fraction of the protein which, in turn, was separated by centrifugation.
- the resulting curd was washed with water, dispersed at pH 7.0 with a solution of sodium hydroxide, and then spray dried.
- the extrusion product After hydration, the extrusion product not only had a texture and fiber structure similar to that of red meat, but was also similar to that of fish and poultry.
- the product can withstand processing without losing its textural qualities, as was not the case with textured soy protein products prepared according to the prior extrusion art.
- the blandness of the product enhances its ability to be appropriately flavored, and the product is readily amenable to being colored to simulate various meat items. Further, the taste of the product can be improved by boiling the product prior to drying, if such is required.
- the product can be battered, breaded, and fried to give a seafood-like product.
- a "Sloppy Joe” type product was prepared.
- "Sloppy Joe” is a colloquial term for a spiced and seasoned ground meat in tomato sauce food item.
- the product produced according to Example I and under the conditions of the present invention and having a density somewhat in excess of 20 pounds per cubic foot was used in the following formulation to make a Sloppy Joe mix:
- the sauce ingredients were blended in a steam-jacketed kettle and heated to 180°F., after which the meat substitute soy product was blended therein.
- the resultant "meat” in sauce was introduced into cans.
- the cans were closed and thermally processed at 250°F. for 65 minutes.
- the product exhibited a meat-like texture in appearance and mouth-feel after thermal processing.
- Example VI The extruded soy protein product used in Example VI was used herein to provide a poultry substitute in the form of "chicken a la king", according to the following formulation:
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Beans For Foods Or Fodder (AREA)
Priority Applications (7)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US05/494,099 US3950564A (en) | 1974-08-02 | 1974-08-02 | Process of making a soy-based meat substitute |
GB29004/75A GB1502136A (en) | 1974-08-02 | 1975-07-10 | Meat substitute products |
DE2532309A DE2532309C3 (de) | 1974-08-02 | 1975-07-18 | Fleischersatzprodukt und Verfahren zu seiner Herstellung |
JP50088782A JPS5135456A (en) | 1974-08-02 | 1975-07-18 | Daizubeesuno daiyonikuno seiho |
SE7508267A SE409637B (sv) | 1974-08-02 | 1975-07-21 | Forfarande for framstellning av en pa soja baserad kottersettningsprodukt, varvid en sojaproteinblandning bringas att passera ett flertal tryck- och temperaturzoner |
DK346575AA DK143994B (da) | 1974-08-02 | 1975-07-30 | Ekstruderingsmaskine til teksturering af proteinholdigt koederstatningsmateriale isaer sojaprotein |
NL7509218.A NL162825C (nl) | 1974-08-02 | 1975-08-01 | Werkwijze voor het bereiden van een vervangingsmiddel voor vlees. |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US05/494,099 US3950564A (en) | 1974-08-02 | 1974-08-02 | Process of making a soy-based meat substitute |
Publications (1)
Publication Number | Publication Date |
---|---|
US3950564A true US3950564A (en) | 1976-04-13 |
Family
ID=23963038
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US05/494,099 Expired - Lifetime US3950564A (en) | 1974-08-02 | 1974-08-02 | Process of making a soy-based meat substitute |
Country Status (7)
Country | Link |
---|---|
US (1) | US3950564A (nl) |
JP (1) | JPS5135456A (nl) |
DE (1) | DE2532309C3 (nl) |
DK (1) | DK143994B (nl) |
GB (1) | GB1502136A (nl) |
NL (1) | NL162825C (nl) |
SE (1) | SE409637B (nl) |
Cited By (25)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4517218A (en) * | 1982-01-15 | 1985-05-14 | A. E. Staley Manufacturing Company | Preparation of imitation foods of a tender texture from proteinaceous extrudates |
US4551351A (en) * | 1984-02-09 | 1985-11-05 | Fuji Oil Company, Limited | Process for producing meat block-like protein material |
US4844935A (en) * | 1985-03-04 | 1989-07-04 | Clextral | Process for preparing a food product based on a thin paste |
US4907421A (en) * | 1987-07-31 | 1990-03-13 | Stal Samifi S.P.A. | Automatic platefreezer, with horizontal freezing plates, suitable to apply pressure on the product during normal freezing operations |
US5097017A (en) * | 1989-12-20 | 1992-03-17 | Central Soya Company, Inc. | Process for making soy protein concentrate |
US5437885A (en) * | 1991-03-15 | 1995-08-01 | Texas A&M University | Method of making a non-porous vegetable protein fiber product |
US6086939A (en) * | 1995-06-20 | 2000-07-11 | Nestec S.A. | Preparation of dry, lamellar-structure food product |
US20030021880A1 (en) * | 2001-01-18 | 2003-01-30 | Russ Egbert | Methods of increasing hardness of food products |
US20040172682A1 (en) * | 2003-02-12 | 2004-09-02 | Kinney Anthony J. | Production of very long chain polyunsaturated fatty acids in oilseed plants |
US20050095345A1 (en) * | 2003-11-04 | 2005-05-05 | Schillinger John A. | Soy products and soy product production methods and apparatus |
WO2005047479A2 (en) | 2003-11-12 | 2005-05-26 | E.I. Dupont De Nemours And Company | Delta-15 desaturases suitable for altering levels of polyunsaturated fatty acids in oilseed plants and oleaginous yeast |
US20050220979A1 (en) * | 2004-04-02 | 2005-10-06 | Craig Baumer | High soy protein nuggets and applications in food products |
WO2007127381A2 (en) | 2006-04-28 | 2007-11-08 | E. I. Du Pont De Nemours And Company | Delta-8 desaturase and its use in making polyunsaturated fatty acids |
US20080220143A1 (en) * | 2003-02-12 | 2008-09-11 | Kinney Anthony J | Production of Very Long Chain Polyunsaturated Fatty Acids in Oil Seed Plants |
US20090087536A1 (en) * | 2001-10-03 | 2009-04-02 | Solae, Llc | Puffed protein based snack food |
US20090263563A1 (en) * | 2008-04-21 | 2009-10-22 | Tanaka Itaru Terry | Method of Preparing Spongy Soy Protein Flakes, Which Contain Coagulated Soy Protein and Soy Oil, From Full Fat, Enzyme Active Soy Flakes, and the Spongy Soy Protein and Soy Oil Containing Flakes Prepared According to Said Inventive Method |
WO2010123396A1 (ru) * | 2009-04-24 | 2010-10-28 | Ponomarev Vasily Vasilievich | Белковый концентрат и способ его производства |
WO2014081285A1 (en) * | 2012-11-23 | 2014-05-30 | Proviand B.V. | Method for texturing vegetable fibres and proteins |
CN104286856A (zh) * | 2014-10-20 | 2015-01-21 | 长春大学 | 无异味、高纯度大豆低聚肽的生产方法 |
EP3491931A1 (en) * | 2017-11-30 | 2019-06-05 | Südzucker AG | Oilseed meal improved food products |
US10645950B2 (en) | 2017-05-01 | 2020-05-12 | Usarium Inc. | Methods of manufacturing products from material comprising oilcake, compositions produced from materials comprising processed oilcake, and systems for processing oilcake |
WO2021061905A1 (en) | 2019-09-25 | 2021-04-01 | Usarium Inc. | Methods of manufacturing products from material comprising oilcake, compositions produced from materials comprising processed oilcake, and systems for processing oilcake |
WO2021144603A1 (de) | 2020-01-18 | 2021-07-22 | Berner Fachhochschule | VERFAHREN ZUM HERSTELLEN VON ESSBAREN, STRUKTURIERTEN/TEXTURIERTEN PRODUKTEN AUS EINEM ODER MEHREREN, VORZUGSWEISE BIOLOGISCHEN STOFFEN ODER AUS MISCHUNGEN DERARTIGER STOFFE, EINRICHTUNG ZUM DURCHFÜHREN DES ERFINDUNGSGEMÄßEN VERFAHRENS SOWIE STEUERUNG ODER REGELUNG FÜR EINE DERARTIGE EINRICHTUNG, NACH DEM ERFINDUNGSGEMÄßEN VERFAHREN HERGESTELLTE PRODUKTE SOWIE DIE VERWENDUNG DERARTIGER PRODUKTE |
US11412759B1 (en) | 2021-07-14 | 2022-08-16 | Usarium Inc. | Method for manufacturing alternative meat from liquid spent brewers' yeast |
WO2022214548A1 (en) * | 2021-04-06 | 2022-10-13 | Société des Produits Nestlé S.A. | Plant based schnitzel product |
Families Citing this family (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0039957B1 (de) * | 1980-05-14 | 1985-10-02 | Bühler AG | Extrudierverfahren |
JPH01137730A (ja) * | 1987-11-24 | 1989-05-30 | Clarion Co Ltd | 目覚し機能付ラジオ受信機 |
JPH02118296U (nl) * | 1989-03-06 | 1990-09-21 | ||
US5433968A (en) * | 1993-04-23 | 1995-07-18 | Nestec S.A. | Process for producing a simulated meat product |
DE102015203653A1 (de) * | 2014-07-02 | 2016-01-07 | Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V. | Extrudiertes Pflanzenproteinprodukt mit färbenden pflanzlichen Zutaten und Verfahren zur Herstellung |
GB2613604A (en) * | 2021-12-08 | 2023-06-14 | Bevo Biotehnoloske Resitve D O O | Method and apparatus for continuous production of a structured protein product |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3814823A (en) * | 1970-09-30 | 1974-06-04 | Procter & Gamble | Meat analogs having the fiber structure of meat |
-
1974
- 1974-08-02 US US05/494,099 patent/US3950564A/en not_active Expired - Lifetime
-
1975
- 1975-07-10 GB GB29004/75A patent/GB1502136A/en not_active Expired
- 1975-07-18 DE DE2532309A patent/DE2532309C3/de not_active Expired
- 1975-07-18 JP JP50088782A patent/JPS5135456A/ja active Granted
- 1975-07-21 SE SE7508267A patent/SE409637B/xx not_active IP Right Cessation
- 1975-07-30 DK DK346575AA patent/DK143994B/da unknown
- 1975-08-01 NL NL7509218.A patent/NL162825C/nl not_active IP Right Cessation
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3814823A (en) * | 1970-09-30 | 1974-06-04 | Procter & Gamble | Meat analogs having the fiber structure of meat |
Cited By (35)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4517218A (en) * | 1982-01-15 | 1985-05-14 | A. E. Staley Manufacturing Company | Preparation of imitation foods of a tender texture from proteinaceous extrudates |
US4551351A (en) * | 1984-02-09 | 1985-11-05 | Fuji Oil Company, Limited | Process for producing meat block-like protein material |
US4844935A (en) * | 1985-03-04 | 1989-07-04 | Clextral | Process for preparing a food product based on a thin paste |
US4907421A (en) * | 1987-07-31 | 1990-03-13 | Stal Samifi S.P.A. | Automatic platefreezer, with horizontal freezing plates, suitable to apply pressure on the product during normal freezing operations |
US5097017A (en) * | 1989-12-20 | 1992-03-17 | Central Soya Company, Inc. | Process for making soy protein concentrate |
US5437885A (en) * | 1991-03-15 | 1995-08-01 | Texas A&M University | Method of making a non-porous vegetable protein fiber product |
US6086939A (en) * | 1995-06-20 | 2000-07-11 | Nestec S.A. | Preparation of dry, lamellar-structure food product |
US6309682B1 (en) | 1995-06-20 | 2001-10-30 | Nestec S.A. | Dry lamellar-structure pet food product |
US20030021880A1 (en) * | 2001-01-18 | 2003-01-30 | Russ Egbert | Methods of increasing hardness of food products |
US20090087536A1 (en) * | 2001-10-03 | 2009-04-02 | Solae, Llc | Puffed protein based snack food |
US8293317B2 (en) | 2001-10-03 | 2012-10-23 | Fannon John E | Puffed protein based snack food |
EP2522216A1 (en) | 2003-02-12 | 2012-11-14 | E. I. du Pont de Nemours and Company | Production of very long chain polyunsaturated fatty acids in oilseed plants |
US8084074B2 (en) | 2003-02-12 | 2011-12-27 | E. I. Du Pont De Nemours And Company | Production of very long chain polyunsaturated fatty acids in oil seed plants |
US20070237876A1 (en) * | 2003-02-12 | 2007-10-11 | Kinney Anthony J | Production of Very Long Chain Polyunsaturated Fatty Acids in Oilseed Plants |
US20080220143A1 (en) * | 2003-02-12 | 2008-09-11 | Kinney Anthony J | Production of Very Long Chain Polyunsaturated Fatty Acids in Oil Seed Plants |
US20040172682A1 (en) * | 2003-02-12 | 2004-09-02 | Kinney Anthony J. | Production of very long chain polyunsaturated fatty acids in oilseed plants |
US20050095345A1 (en) * | 2003-11-04 | 2005-05-05 | Schillinger John A. | Soy products and soy product production methods and apparatus |
WO2005047479A2 (en) | 2003-11-12 | 2005-05-26 | E.I. Dupont De Nemours And Company | Delta-15 desaturases suitable for altering levels of polyunsaturated fatty acids in oilseed plants and oleaginous yeast |
US20050220979A1 (en) * | 2004-04-02 | 2005-10-06 | Craig Baumer | High soy protein nuggets and applications in food products |
EP2405012A1 (en) | 2006-04-28 | 2012-01-11 | E.I. Du Pont De Nemours And Company | Delta-8 desaturase and its use in making polyunsaturated fatty acids |
WO2007127381A2 (en) | 2006-04-28 | 2007-11-08 | E. I. Du Pont De Nemours And Company | Delta-8 desaturase and its use in making polyunsaturated fatty acids |
US20090263563A1 (en) * | 2008-04-21 | 2009-10-22 | Tanaka Itaru Terry | Method of Preparing Spongy Soy Protein Flakes, Which Contain Coagulated Soy Protein and Soy Oil, From Full Fat, Enzyme Active Soy Flakes, and the Spongy Soy Protein and Soy Oil Containing Flakes Prepared According to Said Inventive Method |
WO2010123396A1 (ru) * | 2009-04-24 | 2010-10-28 | Ponomarev Vasily Vasilievich | Белковый концентрат и способ его производства |
WO2014081285A1 (en) * | 2012-11-23 | 2014-05-30 | Proviand B.V. | Method for texturing vegetable fibres and proteins |
CN104286856A (zh) * | 2014-10-20 | 2015-01-21 | 长春大学 | 无异味、高纯度大豆低聚肽的生产方法 |
US10645950B2 (en) | 2017-05-01 | 2020-05-12 | Usarium Inc. | Methods of manufacturing products from material comprising oilcake, compositions produced from materials comprising processed oilcake, and systems for processing oilcake |
WO2019106072A1 (en) * | 2017-11-30 | 2019-06-06 | Südzucker AG | Oilseed meal impoved products |
EP3491931A1 (en) * | 2017-11-30 | 2019-06-05 | Südzucker AG | Oilseed meal improved food products |
CN111447836A (zh) * | 2017-11-30 | 2020-07-24 | 甜糖股份公司 | 油籽粉改善的食品 |
WO2021061905A1 (en) | 2019-09-25 | 2021-04-01 | Usarium Inc. | Methods of manufacturing products from material comprising oilcake, compositions produced from materials comprising processed oilcake, and systems for processing oilcake |
WO2021144603A1 (de) | 2020-01-18 | 2021-07-22 | Berner Fachhochschule | VERFAHREN ZUM HERSTELLEN VON ESSBAREN, STRUKTURIERTEN/TEXTURIERTEN PRODUKTEN AUS EINEM ODER MEHREREN, VORZUGSWEISE BIOLOGISCHEN STOFFEN ODER AUS MISCHUNGEN DERARTIGER STOFFE, EINRICHTUNG ZUM DURCHFÜHREN DES ERFINDUNGSGEMÄßEN VERFAHRENS SOWIE STEUERUNG ODER REGELUNG FÜR EINE DERARTIGE EINRICHTUNG, NACH DEM ERFINDUNGSGEMÄßEN VERFAHREN HERGESTELLTE PRODUKTE SOWIE DIE VERWENDUNG DERARTIGER PRODUKTE |
WO2022214548A1 (en) * | 2021-04-06 | 2022-10-13 | Société des Produits Nestlé S.A. | Plant based schnitzel product |
US11412759B1 (en) | 2021-07-14 | 2022-08-16 | Usarium Inc. | Method for manufacturing alternative meat from liquid spent brewers' yeast |
US11464243B1 (en) | 2021-07-14 | 2022-10-11 | Usarium Inc. | Spent brewers' yeast based alternative meat |
US11839225B2 (en) | 2021-07-14 | 2023-12-12 | Usarium Inc. | Method for manufacturing alternative meat from liquid spent brewers' yeast |
Also Published As
Publication number | Publication date |
---|---|
DE2532309C3 (de) | 1980-07-10 |
DK143994B (da) | 1981-11-16 |
DE2532309B2 (de) | 1979-10-25 |
SE409637B (sv) | 1979-09-03 |
DE2532309A1 (de) | 1976-02-12 |
JPS559179B2 (nl) | 1980-03-08 |
NL162825C (nl) | 1980-07-15 |
DK346575A (da) | 1976-02-03 |
NL162825B (nl) | 1980-02-15 |
GB1502136A (en) | 1978-02-22 |
NL7509218A (nl) | 1976-02-04 |
SE7508267L (sv) | 1976-02-03 |
JPS5135456A (en) | 1976-03-25 |
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